Contrary to popular belief, there is a lot more to coconut milk than the watery pulp of a coconut. It is derived from coconuts and extracted from the inside of a coconut, then soaked in warm water for a while, then squeezed a couple more times to produce coconut milk. Actually, coconut milk is a sweet, milky liquid that is found in the flesh of only mature coconuts. This milky liquid can be either thick or thin, thus forming the two different types of coconut milk.

So how does the nutritional content of coconut milk compare to that of regular milk? It can not be fairly compared. Most people assume milk is any form of goat, cow or soy milk that we drink and consume regularly. But when it comes to coconut milk, it is a different product aside from milk, and should not be compared to what we commonly define as milk.

Coconut milk is used in things like desserts, soups and sauces. The type of product depends on the type of coconut milk used, thick or thin. Thick coconut milk is typically used for the thick, rich crèmes and sauces for desserts, while thin coconut milk is more commonly used for soups.

Many ethnic dishes are prepared with coconut milk, especially in Thai, Malaysia and Singapore. Coconut milk is a staple in some of their most well-known and authentic dishes. Raw coconut milk contains around 550 calories per cup and for that reason should be enjoyed as part of a dessert and in moderation. Depending on where you live, you can sometimes find fresh coconut milk or raw coconut milk in your market; otherwise it is available in frozen varieties and canned varieties also.

Coconut milk does pack a powerful nutrient punch and is rich in vitamins, minerals, potassium, folate and other important nutrients.